Super crispy pieces of beef coated in a sweet salty sauce = heaven in the form of a stir fry. PF Chang’s copycat – done right! Marinating the beef is key for packing in great flavour into every single bite.
This recipe is similar to Honey Pepper Beef Stir Fry – with the addition of the crispy beef!
Mongolian Beef
I cannot get enough of this Mongolian Beef. I am obsessed!
PF Chang’s is an Asian themed restaurant chain in the US. They seem to be everywhere – and it’s wildly popular. Because of its sheer popularity, I had to try it when I was in the US. I actually didn’t mind the Chow Mein that my friend got, but personally I found the Mongolian Beef too sweet and too oily.
I didn’t get it. I couldn’t understand what all the fuss was about, and why America is so obsessed with Mongolian Beef! Every single other food on my “must try” list that I had on my US foodie road trip was a home run. But Mongolian Beef? Disappointing.
But knowing how popular it is, I tried it again at a Chinese restaurant in LA. I had too, I was curious. This time, I scored! I understood! Made properly, it is absolutely addictive. Dangerously so.
What is Mongolian Beef – and what does it taste like?
For the Australians reading this, Mongolian Beef is similar to what we know as Szechuan Style Beef and Peking Beef. Thin slices of beef that is shallow fried so it’s super crispy then tossed in a sticky sauce.
It’s different to what we know as Mongolian Lamb which is not fried or crispy, and the sauce is not as sweet.
It’s the combination of crispy and sticky that makes Mongolian Beef SO good. See how thick and caramel-like the sauce is? The photo on the right is when the sauce is bubbling away, thickening and coating the beef. Heaven in a pan, that’s what this is. 🙂
Did you notice that I made it in a skillet instead of a wok? To tell you the truth, normally I make it in a wok but I wanted to try it in a skillet too so I could provide directions for that.
It’s easier made in a wok because you can shallow fry the beef in the wok. But if you don’t have a wok, I recommend frying the beef in a small saucepan instead because the beef is cooked with only 1/4 cup of oil. If you use a skillet, then the oil spreads too thinly and you won’t get the same crispiness. After the beef is cooked, finish the rest of the recipe in a skillet. Easy!
In the crispy / sticky stakes, I have to say that this is right up there with Buffalo Wings. That is to say, if someone put a plate of this and a plate of Buffalo Wings in front of me, I am not entirely sure which one I would go for.
Actually, I do know. Probably both at the same time. 🙂
– Nagi x
PS I got side tracked and forgot to mention that I tried a few recipes I found on a mission to get the closest match to the Mongolian Beef I had at a Chinese restaurant in LA, not PF Chang’s which I didn’t enjoy very much. A few were close, but didn’t nail it. This recipe is from a blog called Woks of Life which is run by a Chinese family who used to run a Chinese restaurant in America. It’s my “go to” source for American Chinese recipes. Every single recipe I have tried has been an absolute ripper. Honestly!
WATCH HOW TO MAKE IT
Crispy Sticky Mongolian Beef recipe video!
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Crispy Sticky Mongolian Beef
Ingredients
Beef and Marinade
- 8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)
- 1 tsp soy sauce
- 1 tsp cornstarch/cornflour
- 1 tsp vegetable oil
Sauce
- 2 tsp cornflour / cornstarch
- 1/4 cup water
- 2 tbsp soy sauce (light or all purpose, NOT dark)
- 1/4 cup chicken broth
- 1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)
- 3 tbsp / 1/4 cup brown sugar, lightly packed
Crispy Beef
- 1/4 - 1 1/2 cups vegetable oil (Note 1)
- 1/4 cup cornstarch/cornflour
Stir Fry
- 1/2 tsp ginger, finely minced
- 2 garlic cloves, crushed
- 2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal
Instructions
Beef and Marinade
- Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).
Sauce
- Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.
Crispy Beef and Stir Fry
- Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.
- Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.
- Discard the oil, leaving behind about 1 tablespoon in the wok.
- Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
- Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.
- Add the beef and scallions, toss to coat and cook for a further 30 seconds.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
That time I washed all his toys…
Other than it being a hare salty, it was great. The saltiness I will blame on the reg soy sauce that my other have bought instead of low sodium.. I added a pepper as well as extra onion. TU for the recipe.
So good! I didn’t have enough cornflour for the crispy step but it was still amazing and a hit with the family.
Perfect sweet level
This recipe is always really good, I recently had to up the portion sizes to 9 people and went down so fast it was gone from the pan onto plates before I could blink, everyone loved it. I did have to put the glazing sauce into a paella pan to reduce it to a glaze/sauce consistency because it was too much for a frypan or wok, worked beautifully.
I followed the recipe. Tastes just like takeout 🥡. My friends loved it. I also made the beef fried rice and homemade Crab Rangoon with your sweet and sour sauce for dipping. I love you and Dozer! Happy New Year! 🎊
This recipe is a real winner! Ready in minutes, yummy and just plain good! Thank you Nagi for another easy and delicious recipe.
This would have to be the one of the best recipes I have followed here and it seriously is to die for, totally worth the time and effort, like my family yours will fight over any leftovers if any!!!!
I planned this dish in my weekly menu plan. My son became sick and I thought that he might not have appetite so I cut down on the portion. Instead of making for tonight’s dinner and tomorrow’s lunch, I only made it for tonight’s dinner.
To my surprise, he went for 2nd helping of rice (like when he was well) so that he could eat more beef. He liked it even though he was unwell. Unfortunately, there was not enough beef. Sigh! I should have gone as planned to prepare double portion. 🙁
I am giving this 5 stars because I am certain this recipe will be amazing this time I make it as I will not be adding the amount of cornstarch I did this time. Do NOT mix up tsp with Tbsp like I did. I so tried to fix it, but I could not. I had so much sauce because I kept adding stuff to try to repair it. I thought Nagi had missed it on this one, but, alas, it was I who was wrong here. Thanks for all you do, Nagi!
After waitressing in *the best Asian restaurant in Newcastle,* I confidently confirm this is either on par or dare I say it, better!
Hi there Nagi
An un-traditional Easter dinner however the most delicious and highly rated by all this evening..
We have enjoyed this before but wanted to say a big OMG
Recipe is a 10/10, I appreciate the pre-prep and a short time just bringing it all together. Forever thankful for all of your recipes, and your book is incredible – Congratulations.
We loved this recipe. In our part of the world (western Canada) Mongolian Beef has a good amount of kick to it. My wife disagrees with me, but I think I will add some red pepper flakes to it (I won’t tell her beforehand). Either way, it is great. Paired it with a bean sprout, onion, carrot, cabbage stir fry – yum
Made this recipe twice (obsessed). Used rib eye the first time and hanger steak the second time. Extremely flavorful. Will be making this again and again.
Hi Nagi, I’m from the UK (South Wales) and just had to leave a comment because all of your recipes turn out absolutely fabulous for me, love your buffalo chicken wings recipe (which I pass on to others….sometimes as my own 🙈 soz not soz 🤣) and the burrito recipe, but I adore this crispy beef one the most! (I used rice wine instead of Chinese cooking wine but it worked imo) You’re my ‘go to’ for all around the world recipes (and I like to think myself as a well accomplished cook!) Thank you so much for making your recipes available online for free….you’re brilliant!
Hi Nagi. I have been cooking your recipes for years and I’ve only realised an Australian tbsp is 20 ml and not 15 as it is in Ireland. Am I correct here. Our tsp is 5, tbs 15 and a cup is 250 mils. Is I yours 5 for teaspoon, 20 tablespoon and 250 mil for a cup. Or if you have a post to measurements, could you direct me to it.
Much appreciated
I found the answer in your lockdown Q&A. 15 mils are you specify otherwise.
Doubled the recipe and used beef strips. Velveted them in bicarb for 30 mins prior. Fried in a small saucepan (15cm diameter) in about 2cm of oil in 5 batches. Took about 2 mins each batch (flipped halfway) and had the sauce ready in a frypan with spring onion chopped ready in the side. So delicious!
This was absolutely delicious!!! We were out of brown sugar so had to use honey, but it was still amazing. Looking forward to trying as written soon. Thank you for sharing!!
Bloody ripper this is by far a stand out! Thanks Nagi
Oh my Lordy Lordy Lord!
So amazing!
Everyone agreed this was far better than any honey chicken we have ever ordered from a Chinese shop.
Thanks for another fantastic recipe.
OMG – Dozer was a puppy back when you posted this. Oh and the recipe was delicious too! lol.
I can’t believe he has grown up so fast!!! N x